Coconut Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- 1 cup caster sugar (superfine)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsps Baking powder
- ½ cup plain Yogurt
- 2 cups sweetened Coconut flakes
- To decorate
- 1 ¼ cups powdered sugar
- 1 Tbsp hot water
- 1 cup sweetened Coconut flakes
- red and white Chocolate candy
How healthy are the main ingredients?
YogurtPreparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Tablespoon, 1 deep bowl, 1 Immersion blender, 1 Kitchen scale, 1 Mixing bowl, 1 Hand mixer, 1 Plastic wrap, 1 Bowl, 1 Small knife, 1 Mortar, 1 Pasta machine, 1 Brush, 1 gezacktes Pastry wheel, 1 große Skillet mit Deckel, 1 Wooden spoon, 1 Measuring cups, 1 großer Pot, 1 Sieve
Preparation steps
1.
For the cupcakes: heat the oven to 180C,350F, gas 4. Place paper cases in a 12 hole cupcake tin.
2.
Cream the butter and sugar in a mixing bowl until soft and light. Beat in the eggs, one at a time, then stir in the vanilla.
3.
Sift in the flour and baking powder and stir until incorporated. Add the yoghurt and coconut and stir until blended.
4.
Spoon into the paper cases and bake for 25-30 minutes until golden, risen and springy to the touch. Cool in the tin for 10 minutes, then transfer to a wire rack to cool.
5.
For the decoration: sift the confectioners' sugar into a bowl and gradually stir in the hot water until the mixture is the consistency of cream.
6.
Spread a thin layer on top of each cake (reserve some of the mixture) and immediately dredge with coconut. Leave to set.
7.
Place 1 or 2 chocolate beans on top of each cake, attaching them with a little of the frosting. Dot some of the chocolate beans with the remaining frosting and leave to set.
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